USER GUIDE & RECIPES
BEEF JERKY MACHINE
1
TABLE OF CONTENTS
Food Dehydration History and Background ............................................ 2
Principles of Dehydration ........................................................................ 3
Procedure .............................................................................................. 3
Pretreating ............................................................................................. 4
Packing and Storage ............................................................................. 5
Reconstituting Foods ............................................................................. 6
Helpful Hints and Remembers ................................................................ 7
Rotating the Trays ................................................................................. 8
Jerky Recipes ........................................................................................ 9
Drying Table for Fruits and Vegetables ................................................ 11
Fruit Recipes ........................................................................................ 16
Vegetable Recipes ................................................................................ 18
Trail Treats ........................................................................................... 19
Food Dehydrator Clay for Crafts ......................................................... 20
Herbs and Herb Teas .......................................................................... 22
Sachets and Potpourris ....................................................................... 22
Fruit Rollups or Fruit Leather ............................................................... 23
Important Notice and Warranty ............................................................ 24
2
FOOD DEHYDRATION
A History and Background
Your food dehydrator brings a new dimension to ancient food pres-
ervation processes. It allows you to enjoy a simpler and more rapid
drying process in the convenience of you own home. Now you can
have the satisfaction of preparing healthful and delicious treats in the
comfort and convenience of your own home and save money and
have fun at the same time.
Archeological discoveries indicate that early man sustained himself
on natural dehydrated foods and later used heat from the sun or their
fires to preserve food harvested during seasons of plenty.
Dried foods were found in the pyramids and other burial tombs
and centuries later some of it was still in a state of preservation.
The Vikings carried dried foods on their sea voyages. Dried foods
have been stored on board ships throughout the world since ancient
days. The Pilgrims found the Native Americans drying food. Pioneers
used dried beef jerky and other dried foods as staples on their journeys
across the country. More recently, Astronauts who landed on the
moon enjoyed desserts of dried fruit.
Today there is interest in nutrition. Because of the ease and conve-
nience and the economy of preparation and storage, food drying is
universally popular. It is ideal for backpackers, hikers, campers, boat-
ers, cooks, gardeners, dieters, and health food enthusiasts. Great
way to make tasty snacks for kids.
Dehydration is the one of the easiest and most efficient methods of
food preservation. Food is exposed to heat and air in order to remove
moisture. Lacking moisture, bacteria and micro-organisms are inhib-
ited. So dehydrated foods can be preserved for long periods without
refrigeration and they have far less weight and bulk.
3
PRINCIPLES OF DEHYDRATION
There are no uniform rules that apply to all food dehydration pro-
cesses. The best way to become proficient is to experiment using this
booklet as a guideline and then adjust your techniques accordingly.
Dehydrating is a method of heating the food to evaporate the mois-
ture present and then removing the water vapor formed.
Keeping records is helpful in food dehydration. For instance, you
can weigh food before and after dehydration. Record this along with
drying times on the labels of your storage containers. It will help you
develop consistent quality in food drying.
Tasty ready-to-eat snacks and confections are some of the versatile
products you can create by drying meats, fruits and vegetables at
home. After soaking in water, the rehydrated foods can be used in
favorite recipes for casseroles, soups, stews and salads. Rehydrated
fruits and berries can also make great compotes, sauces and jellies.
Drying is appealing because the procedure is very simple and
requires little equipment. Only minimal storage space is needed.
Most food products release moisture rapidly during early stages of
drying. This means they can absorb large amounts of heat and give
off large quantities of water vapor while remaining at a temperature
well below that of the drying air.
FIVE Easy Steps to Dehydrate Food:
1. Slice most foods thin - between 1/8˝ to 1/4˝
2. Do not overlap your food on trays
3. Rotate and turn trays
4. Remove food when it looks and feels dry
5. Place food in air-tight containers - jars or resealable plastic bags
PROCEDURE
Food Microbiology and Jerky Products
Always use fresh,meat that has been processed in a sanitary man-
ner. This will ensure a low initial load of bacteria. Salt functions as an
antimicrobial ingredient in foods such as dried meat, but some often
try to decrease the saltiness of their jerky by using less salt in the
recipe. This is dangerous! A minimum level of salt is necessary to
inhibit microbial growth during the drying process.
A lower pH, or increased acidity, is also effective. Do not eliminate
the acidic ingredient from jerky recipes because the product will not
have similar antimicrobial properties. Some jerkyrecipes call for vari-
ous food-grade acids such as vinegar (acetic acid), citric acid (com-
mon acid in citrus fruits), or ascorbic acid (vitamin C).
4
Pretreating Fruits & Vegetables
Enzymes in fruit and vegetables are responsible for color and flavor
changes during ripening. These changes will continue during drying
and storage unless the produce is pretreated to slow down enzyme
activity.
Blanching (immersing briefly in boiling water) can be used in the pre-
treatment of vegetables. It helps set color and hastens drying by re-
laxing tissues. It can also help keep flavor during storage and improve
reconstitution during cooking.
Many light-colored fruits (especially apples, apricots, peaches,
nectarines, and pears) tend to darken during drying and storage. To
prevent this darkening, the fruit may be pretreated by blanching or by
a suitable dip but effectiveness of pretreatment methods varies.
Pretreating Fruits and Vegetables may be dipped in the following:
• Lemon or Pineapple Juice is a natural alternative (in place of other
pretreatments) to reduce unwanted color or browning. Fruit may
be sliced right into the juice; remove after a couple of minutes and
arrange in trays.
For variety you may dip fruits in Jell-O powders, lime or orange
juice, spices or honey. For another tasty flavor, sprinkle with cin-
namon or coconut. Combine any of the above for your own special
taste treats.
• Sodium Bisulfite: Ask pharmacist for food safe (USP) grade only.
You need only 1 teaspoon of sodium bisulfite dissolved in a quart of
water. To help prevent any loss of vitamins and to maintain a bright
zesty color. Prepare small amounts of fruit and dip in the solution
for 1-2 minutes.
• Table Salt can be used as a solution for dipping.
• Citric Acid or Ascorbic Acid solutions give a “Vitamin C tart taste.”
These anti-oxidant granules are available at health food and drug
stores. Mix about 6 tablespoons in a pint of water. Dip for minute or
two then dry. Great for banana chips and apple rings.
• Water or Steam Blanching works - however, blanched fruits may
turn soft and become difficult to handle. Fruits with tough skins
(grapes, prunes and small dark plums, cherries, figs, and some
berries) may be water-blanched to crack the skins. This will allow
moisture inside to escape more readily during drying.
• Syrup Blanching may help retain the color of apples, apricots, figs,
nectarines, peaches, pears and plums. Makes a sweetened, can-
died food.
5
Before drying pretreated food, remove any excess moisture by plac-
ing the food on paper towels or clean cloths. Trays should be loaded
with a thin layer of food as directed. If needed, clean cheesecloth can
be spread on the trays to prevent food pieces from sticking or falling
through. The food being dried should be between 1/8˝ to 1/4˝ thick
and should not exceed roughly 3/4˝ of each tray’s surface area.
DRYING
Drying time varies according to the meat, fruit or vegetable type,
size of pieces, and tray load. Rotating and turning the trays
helps insure more even drying. Food will dry faster if round vent
holes on top of lid are open.
Before testing foods for desired dryness, remove a handful and allow
sample to cool for a few minutes. Warm or hot foods seem softer,
more moist, and more pliable than when they are cooled.
Foods should be dry enough to prevent microbial growth and sub-
sequent spoilage. Properly dried jerky is chewy and leathery. Dried
vegetables should be hard and brittle. Dried fruits should be leathery
and pliable. For long-term storage, home dried fruits will need to be
drier than commercially dried fruits sold in grocery stores.
PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to “sweat” or
condition for a week after drying to equalize the moisture among the
pieces before placing in long term storage. To condition, place fruit in
a non-aluminum, non-plastic container and put in a dry, well-
ventilated and protected area. Keep away from moisture.
Dried foods should be thoroughly cooled before packing. Package in
small amounts so that food can be used soon after containers have
been opened.
Pack food without crushing into clean, dry, insect-proof containers.
Glass jars or resealable plastic freezer bags make good containers.
Metal cans with fitted lids can be used if the dried food is first placed
in a plastic bag.
Your dehydrated food should be checked about once a month.
Should you find mold growing on a piece of the dried food, scrape it
off and then pasteurize the contents.
To pasteurize the contents, spread food on a cookie sheet and bake
in an oven for 15 minutes at 175 degrees Fahrenheit. Repack in a
clean, air-tight container.
6
RECONSTITUTING FOODS
Not all dehydrated foods need to be reconstituted. Some fruits are
preferable in their dried form. Most vegetables taste better when
reconstituted.
To reconstitute vegetables for cooking, merely wash product in clean
water, then place in an amount of cold, unsalted water and cover.
Soak 2 to 8 hours. If possible cook in same water used for soaking.
Add more water if necessary. Bring to a boil then reduce heat to sim-
mer until just done. Add salt as desired at end of cooking time. Salt
slows down the reconstitution process. As with fresh products, over
cooking will diminish flavor and texture. To reconstitute vegetables
like carrots, soak in ice water or soak in water in the refrigerator.
Dried foods can be reconstituted by soaking, cooking, or a combina-
tion of both, and will resemble their fresh counterparts after reconsti-
tution. Remember dried foods are unique and should not be expect-
ed to resemble a fresh product in every respect.
Drying does not render the food free of bacteria, yeasts, and mold.
Spoilage could occur if soaking is prolonged at room temperature.
Refrigerate if soaking for longer than 1 to 2 hours.
To conserve nutritive value, use the water remaining after soaking
and cooking as part of the liquid needed in recipes.
One cup of dried vegetables reconstitutes to about 2 cups. To replace
the moisture removed from most vegetables, barely cover them with
cold water and soak 20 minutes to 2 hours. Cover greens with boiling
water. To cook just bring vegetables to a boil and simmer until done.
A cup of dried fruit reconstitutes to about 1 1/2 cups. Add water just
to cover the fruit; add more later if needed. One to eight hours is
required to reconstitute most fruits, depending on fruit type, size of
pieces, and water temperature. Hot water takes less time. Over-soak-
ing will produce a loss of flavor. To cook reconstituted fruit cover and
simmer in the same water they were soaked in.
Tips for optimum maintenance of nutritional value
• Blanch for the correct length of time
• Pack dried foods properly and store in a cool, dry, dark place
• Check dried foods periodically to see that moisture has not
been reabsorbed
• Eat dried foods as soon as possible
• Using liquid remaining after reconstitution in recipes
7
HELPFUL TIPS AND REMINDERS
Always use fresh, quality food and wash everything
before starting to dehydrate
1. Best results are achieved when the quality of the food is
high. Select ripe produce in good condition. Bad food may give
an off-flavor to the entire lot.
2. Clean produce is important. Wash thoroughly, remove soft or
spoiled areas, slice and pre-treat if necessary. Be certain that your
hands, cutting utensils and food preparation areas are also clean.
3. Produce may be shredded, sliced or diced. Slices between
1/8˝ to 1/4˝ is usually a good size for efficient drying.
4. Drying times are affected by the size of the load, thickness of the
sliced produce, humidity of the air, and the moisture content of the
food itself. You can expect a variation in the drying times.
5. Be sure to let the produce cool before testing for dryness.
To test for dryness, cut a piece open - there should be no visible
moisture inside. Fruits tend to dry leathery and vegetables dry
brittle.
6. Trays may be loaded with foods barely touching but not
overlapping.
7. About 6% to 10% of the moisture may remain in foods with-
out danger of spoilage. Many dried foods will have a leathery
consistency, rather like licorice.
8. Blanching (immersing briefly in boiling water) is advisable for
vegetables to inactivate the natural enzymes responsible
for undesirable color changes. Also, it facilitates quick
dehydration and reconstitution. In some cases, blanching is nec-
essary to crack the skins of fruits like plums to allow moisture to
escape during the dehydration. Otherwise, the skins may harden
while the fruits remain too moist in the center.
9. It is necessary to rotate the trays every few hours (depending
on the model you have). Just move the bottom trays up and top
ones down and turn to right or left. See diagrams on pages 8-9.
10. When correctly dried, the majority of your fruits and veg-
etables will be soft and pliable after dehydration - without any
damp spots. Peaches, pears, figs and dates will be pliable and
leathery. Berries, rhubarb, and apples will be more brittle.
11. To remove seeds or pits from prunes, grapes, cherries,
etc., dehydrate about half way - then pop seeds out. This
prevents juice from dripping out.
8
MOST IMPORTANT
The Food Dehydrator has two vents (adjustable lid vents and
base vents) in order to maintain adequate circulation while
dehydrating. Do not operate with lid or bottom vent blocked or
closed at any time, as this will interfere with proper airflow.
Occasionally check to see if your food is dehydrated. Your Food
Dehydrator is designed to rely on natural heat convection to carry
away moisture from the food. The thickness of your cuts, the moisture
content of the food and the relative humidity are all factors in drying.
Do not use oil sprays on the trays.
Trays nearest the bottom are exposed to the hottest, driest air and
food on them will dry more rapidly. So it is important to rotate the
location of the trays during dehydration. Simply move trays as shown
in the following diagrams. Also turn each tray a quarter turn sideways
to help insures more even drying.
ROTATING THE TRAYS (rotate trays every couple of hours)
3 TRAY ROTATION
5 TRAY ROTATION
7 TRAY ROTATION (additional trays available for purchase)
9
JERKY RECIPES FOR MEAT AND FISH
Normally raw meat is used for jerky. However, cooked meat as well
as raw meat may be dehydrated for later reconstitution. Cut meat
to size for recipes before dehydration. You’ll find that meat is much
easier to work with when it’s cut to size before it is dehydrated and
becomes crispy.
USE CAUTION when making jerky from raw chicken or turkey
due to food borne bacteria, like salmonella, that may be present
in the poultry when you purchase it.
It is extremely important that both raw chicken and turkey not exceed
1/4˝ thickness. Marinade must thoroughly permeate the meat (soak
for 10 minutes). Do not pat dry or remove any of the marinade sauce.
Make absolutely sure that you follow all instructions precisely. Do not
consume any food that tastes, smells or looks improper, especially
jerky. Wash hands and utensils well.
It is recommended that raw meat be boiled/blanched at 160°F
before dehydrating.
Raw Meat For Beef Jerky: Any kind of beef is good for making Beef
Jerky. The secret is to trim off all of the fat before slicing. In many
cases, your local supermarket butcher will slice the selected meat for
you free of charge. We suggest meat be sliced about 1/8˝ - 1/4˝ thick.
If meat is slightly thicker, increase marination time.
Marinate using the recipe below, or one of our Ronco Jerky Marinades.
Add crushed chili pepper if you like it hot. Marinate the meat for 5-10
minutes. Thicker cuts of meat will need to marinate considerably lon-
ger. It is important that the marinade permeate the meat thoroughly.
Place one layer of meat on each tray. If you like slightly thicker slices,
then increase the drying time accordingly. Store in clean jars with
tight lid or use resealable plastic storage bags.
Easy Homemade Jerky from Ground Meat using the Jerky Kit
To make jerky from ground meat, choose 80% to 90% lean meat.
Beef, venison, buffaio and turkey are the most popular choices.
Ground meat jerky is easier to make, dries faster, and is less expen-
sive. It is also easier to chew than jerky slices. You can use any of
the jerky recipes or create your own seasoning. Mix your marinade
or seasoning well and form into strips by using the inluded Jerky Kit.
Extrude onto trays and dry.
10
GREAT JERKY RECIPES
Classic Marinade For Beef, Fish or Turkey Jerky
Makes enough for 4 pounds of meat
1/2 lb brown sugar 3 cups soy sauce
Spices of your choosing 1⁄4 cup liquid smoke (optional)
Mix ingredients in bowl and let stand while you are cutting the meat.
Place beef, fish or turkey into the bowl of marinade, secure lid and let
stand about 10 minutes. Shake bowl and turn bowl every few minutes
to cover all pieces equally. Drain in sieve or colander. Place on trays
and dehydrate. Turn and rotate trays every few hours.
Drying time is about 1-1 1/2 days depending on the thickness of
the slices.
Chinese Jerky Marinade
Makes enough for 4 pounds of meat
1/4 cup light soy sauce 3/4 tbsp ginger fresh, minced
2 1/4 tbsp honey 3/4 tbsp red pepper, crushed
2 1/4 tbsp dry sherry 3/4 tbsp sesame oil
3 large cloves garlic, minced Dash white pepper
Combine ingredients and rub thoroughly into sliced meat. Marinade
overnight. Place on trays and dehydrate. Turn and rotate trays every
few hours. Drying time is about 1-1 1/2 days depending on the thick-
ness of the slices.
Blue Ribbon Jerky Marinade
Makes enough for 4 pounds of meat
1/2 cup dark soy sauce 1/2 tsp onion powder
2 tbsp worcestershire sauce 1/2 tsp garlic powder
1/4 tsp powdered ginger 1/4 tsp Chinese 5-spice powder
1 tsp monosodium glutamate
(optional)
Combine ingredients and rub thoroughly into sliced meat. Marinade
overnight. Place on trays and dehydrate. Turn and rotate trays every
few hours. Drying time is about 1-1 1/2 days depending on the thick-
ness of the slices.
11
Hot & Tangy Jerky Marinade
Makes enough for 4 pounds of meat
1 tsp salt 2 cloves crushed garlic
1/4 tsp cracked pepper 2 tbsp steak sauce
1/4 tsp cayenne pepper 3 tbsp worcestershire sauce
1 tsp onion powder 1/2 tsp paprika
Combine ingredients and rub thoroughly into sliced meat. Marinade
overnight. Place on trays and dehydrate. Turn and rotate trays every
few hours. Drying time is about 1-1 1/2 days depending on the thick-
ness of the slices.
Wisconsin Jerky Marinade
Makes enough for 4 pounds of meat
1/4 cup soy sauce 1/2 tsp garlic powder
1 tbsp worcestershire sauce 1/2 tsp onion powder
1 tbsp steak sauce 1/2 tsp fresh ground black pepper
1 tsp liquid smoke 1/2 tsp fresh ground sea salt
Combine ingredients and rub thoroughly into sliced meat. Marinade
overnight. Place on trays and dehydrate. Turn and rotate trays every
few hours. Drying time is about 1-1 1/2 days depending on the thick-
ness of the slices.
Hawaiian Jerky Marinade
Makes enough for 4 pounds of meat
1 tsp salt 1 crushed garlic clove
1 tsp ground ginger 1/4 cup pineapple juice
1 tbsp brown sugar 1/4 cup soy sauce
1/4 tsp pepper 1/8 tsp cayenne pepper
Combine ingredients and rub thoroughly into sliced meat. Marinade
overnight. Place on trays and dehydrate. Turn and rotate trays every
few hours. Drying time is about 1-1 1/2 days depending on the thick-
ness of the slices.
12
DRYING TABLE FOR FRUITS & VEGETABLES
The times given are approximate. Your drying times will vary
with room temperature, humidity, moisture content of the food,
how thinly the food is sliced, how many trays you are using, and
personal preference.
Keep vents open completely when drying moisture heavy foods like
watermelon, close vents slightly when drying low moisture foods like
carrots. If you notice moisture build up on the lid open the vents to
allow mositure to escape.
The presence of natural juices in food will also vary. Some fruit
sugars tend to be stickier than others.
ALWAYS THOROUGHLY WASH FOOD BEFORE DEHYDRATION
Fruit Preparation Dryness Test 3-5 Tray
13
Fruit Preparation Dryness Test 3-5 Tray
14
Fruit Preparation Dryness Test 3-5 Tray
15
Fruit Preparation Dryness Test 3-5 Tray
DRIED OR RECONSTITUTED FRUITS AND
VEGETABLES CAN BE USED IN A VARIETY OF WAYS:
Use dried fruit for snacks at home, on the trail, or on the ski slopes.
Use pieces in cookies or confections.
Serve reconstituted fruit as compotes or as sauces. It can also be in-
corporated into favorite recipes for breads, gelatin salads, omelettes,
pies, stuffing, milk shakes, homemade ice cream and cooked cere-
als.
Add dried vegetables to soups and stews or vegetable dishes.
Use as dry snacks or dip chips.
Include reconstituted vegetables in recipes for meat pies and
other main dishes, as well as in gelatin and vegetable salads.
Powdered vegetables in the dried form make a tasty addition to
broths, raw soups, and dressings.
16
FRUIT RECIPES
Glazed Banana Cinnamon Chips
Slice Bananas into lemon juice or ascorbic acid. Drain on paper
towel. Arrange on tray. Sprinkle with a mixture of sugar and cinna-
mon. Dry to shiny crispness.
Honey Glazed Banana Chips
Slice bananas and dip into a glaze of 1/4 cup honey thinned with 1/4
cup water. Drain and place on trays. Dry.
Dried Candied Fruits
Rinse fruits or fruit rinds and cut into thin strips. Simmer slowly in a
solution of approximately 2 cups water and 2 cups sugar for 1 1/2
hours. Test for tenderness. Place on trays and dry until pliable. Cool
and store in air tight containers. Use for snacks or in cooking.
Fruit Compote
Combine any or all of the following dried fruits in whatever amounts
you desire. Soak overnight or for several hours in enough water to
cover. Add honey or sugar if desired, and grated dried lemon or or-
ange peel or a few sticks of clove.
Apples
Bananas
Apricots
Pineapple
Peaches
Plums
Nectarines
Rhubarb
Strawberries
Mangos
Kiwi
17
Spiced Peach Pie
Soak 1 1⁄2 cups dried peaches in the refrigerator overnight. Then
stew until soft (about 45 minutes). Chop peaches. Add a mixture of:
1 1⁄2 tablespoon cinnamon 2 tablespoons flour
1⁄2 cup white or brown sugar 4 tablespoons melted butter
2 tablespoons water 1⁄8 teaspoon salt
Add mixture to peaches and stir lightly. Pour into unbaked pie crust,
cover with top crust. Bake 35 to 45 minutes until golden brown at
350°F.
Apple Pie
2 cups dried apples 1 tablespoon butter
1 cup sugar brown or white 1 teaspoon cinnamon
1⁄4 teaspoon salt 1⁄4 teaspoon allspice
2 tablespoons flour 1 tablespoon butter
1 double pie crust recipe 1⁄4 teaspoon mace
Reconstitute apples by adding just enough water to cover the apples.
More water can be added if necessary. Soak for about four hours.
Over-soaking will produce a loss of flavor.
Sift dry ingredients together and mix with the rehydrated apples. Line
pie pan with pastry. Fill with apple mixture, dot with butter and cover
with top crust. Bake at 450°F 15 minutes; reduce temperature to
350°F and bake 45 minutes longer. Makes one 9-inch pie.
18
VEGETABLE RECIPES
Vegetable Soup
2 cups dried beef, diced (optional) 8 cups water
1⁄2 cup diced dried onions Salt & Pepper to taste
1⁄2 cup diced dried carrots 1⁄4 teaspoon sage
2 tablespoons chopped dried parsley 1⁄4 cup dried peas
1⁄2 cup pearl barley 1 cup dried tomatoes
1 cup dried diced potatoes
1⁄2 cup dried chopped celery and crushed celery leaves
Put meat and vegetables in soup pot, cover with cold water. Bring
almost to a boil, reduce heat and simmer for four to six hours until
vegetables are tender. One hour before soup is done add dried diced
potatoes. Season to taste.
Scalloped Potatoes
4 cups dried, sliced or grated potatoes 1 cup milk
2 cups boiling water 1⁄2 teaspoon salt
1⁄2 teaspoon dried onion 1 teaspoon butter
1 1⁄2 cups grated cheddar or mozzarella cheese
Place half the potatoes in well-buttered 8 x 10 baking dish. Top
with layer of half the cheese. Cover with remaining potatoes. Add
seasonings to milk and pour over layered potatoes and cheese com-
bination. Dot with butter and top with remaining cheese.
Bake at 350°F until tender.
Creamy Corn
Soak corn in sufficient milk to cover. Simmer about 1/2 hour or until
tender. Stir in enough flour or cornstarch to thicken slightly. Season to
taste with salt, butter, pepper, and/or seasoned salt.
Zucchini Chippers
Before drying, sprinkle zucchini slices lightly with sesame seeds and garlic
salt. Serve plain as a nutritious snack or with a dip or ranch dressing.
Salad Spikers
Combine the following dehydrated vegetables:
1⁄2 cup onions 1⁄2 cup tomatoes
1⁄2 cup carrots 1⁄2 cup bell pepper
When they are dry and crunchy, chop into tiny pieces and add:
1⁄4 cup roasted sunflower seeds and 1 tablespoon of basil or oregano
Mix thoroughly and sprinkle about 1 teaspoonful on salads. Add your
favorite salad dressing and toss. Store unused portion in
refrigerator to preserve crispness.
19
TRAIL TREATS
Quick Energy Snacks
4 cups rolled oats 1 cup chopped dates
or dried apricots
1 cup brown sugar 1⁄2 cup raisins (dried grapes)
1 cup dry roasted nuts 1 1⁄2 cups coconut flakes
Mix all ingredients together thoroughly in resealable plastic bags for
munching on hikes and camping trips.
Homemade Granola
Less expensive, tastier and fresher than the store-bought variety -
and this granola is fun to make!
5 cups rolled oats 1⁄2 cup brown sugar,
firmly packed
1⁄2 cup wheat germ 1⁄2 cup honey
1⁄2 cup dried apple, chopped 1⁄2 cup sesame seeds
1 cup raisins (dried grapes) 1 teaspoon vanilla
1⁄2 cup chopped dates 1 teaspoon cinnamon
1 cup pecans or almonds, chopped
Mix all ingredients together until evenly distributed. Spread out on de-
hydrator tray lined with cheese cloth or use the Ronco Herb Screen
(sold separately). Dry until crispy, then store in an air-tight container
or in resealable plastic bags. Great for breakfast, lunches, snack or a
topper over ice cream and yogurt.
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